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Raspberry queen of puddings
Raspberry queen of puddings
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Prep Time:
40 minutes
Cook Time:
65 minutes
Total Time:
105 minutes
Indulge in a royal dessert fit for a crowd - Queen of Puddings.
Ingredients:
  • 230g sponge cake, cut into 3cm pieces (see note)
  • 441.88 gm thickened cream
  • 386.25 gm milk
  • 4 eggs, separated
  • 4.40 gm vanilla extract
  • 322.50 gm caster sugar
  • 165.00 gm raspberry jam
  • 300g frozen raspberries, thawed (see tip)
Instructions:
  • Preheat your oven to 160°C/140°C fan-forced. Grease a 6cm-deep, 30cm x 22cm baking dish, then layer the cake over the base.
  • In a saucepan over medium heat, heat cream and milk until almost boiling, stirring constantly for 4 to 5 minutes. In a bowl, combine eggs, egg yolks, vanilla, and 1/2 cup sugar. Slowly whisk in the hot milk mixture. Pour the mixture over the cake and bake for 45 minutes until just set. Let cool for 15 minutes, then top with jam and sprinkle with raspberries.
  • Preheat oven to 200°C/180°C fan-forced. Use an electric mixer to whip egg whites until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, until sugar dissolves and mixture becomes thick and shiny. Spread over raspberries and bake for 15 minutes until golden. Serve hot.

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